Sugar Free Chocolate Pudding

1 envelope gelatin
1/4 cup (60 ml) water
1 square unsweetened chocolate
1/8 tsp (1 ml) cinnamon
3/4 tsp (4 ml) liquid food sweetener
1/4 cup (60 ml) water
1/2 cup (125 ml) evaporated milk
1/2 tsp (2 ml) vanilla
1/4 cup (60 ml) chopped nuts

Instructions:Soften gelatin in 1/4 cup (60 ml) water for 5 minutes.
Melt chocolate with cinnamon and sweetener.
Add milk and water slowly.
Add gelatin.
Stir until dissolved.
Remove from heat.
Add vanilla.
Cool.
When mixture begins to thicken, add nuts.
Turn into cold pan.
When firm cut into pieces.

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Cinnamon Sugar Nuts

1/2 cup (125 ml) sugar
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) nutmeg
1/8 tsp (1 ml) salt
1 egg white
1 tbsp (15 ml) water
2 cups (475 ml) almonds and/or pecans
Instructions:Preheat oven to 300 degrees (150 C.).
Combine in small bowl sugar, cinnamon, nutmeg and salt.
In separate medium bowl, combine egg white, water, and nuts.
Pour dry mix over the nut mixture.
Stir until nuts are evenly coated.
Spread nuts into one layer on a wax paper covered cookie sheet.
Bake for 30 minutes.
Serve while warm or cooled.

Comments
These are a family favorite when we go to stadium events, and now we enjoy them at home too!

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